he Chicken Char Sui I’m sharing is perfect sous vide, but can also be prepared on the grill. It will end up a bit drier from the high heat of the grill, but it’s delicious. The bright red color of the marinade for the chicken comes from beet powder instead of the usual food coloring. Beet powder is easily made by roasting sliced beets in an oven set to 200°F for two hours or until dry, then grinding into a power. After all, Char Sui isn’t right unless your hands look like a murder scene! With that in mind, do make sure to wear appropriate clothing to avoid staining.
**Update: 2016 August 16** One of the accounts I follow on Instagram recently asked me if beet puree can be used in place of the beet powder. I looked into this some via the interwebs and found that, yes, you can use beet puree but that the color it imparts to the chicken will not hold up to grilling. I don’t know if the same holds true to sous vide, but will endeavor to try it out. If any of you decide to try it, please share your results in the comments below!
As seen in: 10 Days of Sous Vide: An Introduction & Chicken Char Sui
Adapted for Sous Vide from Saveur’s Char Sui Chicken.
Chinese Chicken Char Sui
Add to Shopping List
This recipe is in your Shopping List
Combine sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin, and Chinese five spice in a large ziplock bag (or using a bag for a chamber vacuum). Add chicken and seal. Refrigerate overnight and up to two days.
For sous vide: In a sous vide set to 74° Celsius/165.2° F, submerge the sealed chicken and cook for 8 hours. After removed from bag, drizzle with oil and season with salt and pepper.
For the grill: heat the grill to medium heat. Rub chicken with oil and salt and pepper. Grill, skin-side down, until cooked through (about 30 minutes).